food Make your best taco.

Rajun Gardener said:
I'm trying to do Texas justice tonight. Fajita's for supper.
 
I marinaded flank steak last night with lime juice, , garlic powder, cumin, paprika, chili powder, pepper flakes/seeds, black pepper and arbol powder. They smell awesome.
 
A few fixings starting to come together.
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Looking good As someone who has been eating fajitas in Texas for over 30 years, you captured the core of fajita marinade IMO. I usually add a sweet citrus lime orange juice or pineapple juice (or both) and some HQ soy sauce. But what you have, especially with the Arbol powder is where you want to be.

Tex Mex is by definition a mix of different food cultures. You cant put a boarder around it IMO, it could go really far either way. My Grandma cooked a mixture of German, American and Tex Mex. As long as its good, thats all that counts.
 
It's been a long time since I pulled my tortilla press out of the cabinet, but it's still a beauty.
 
And not one gram of wheat flour has ever been harmed in its use.
 
Tonight was no exception.
 
Onliest thing is that blue corn tortillas look rather grey in the evening and I didn't feel like getting lights n'stuff out. 
 
So the press will be used again this weekend, and better pics will happen. 
 
I might even post them here.  ;)
 
 
 
The fajitas were awesome, excellent flavor with that lime juice. I need to use this marinade for steaks.
 
I fired up the pit and used a cheap grill pan to cook the veggies, it worked out good with a light coat of EVOO to get them going.
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Meat on flaming hot
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Veggies all done keeping warm waiting on the meat.
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Sliced goodness!!
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And finally time to eat, there's homemade salsa and pico under there hiding. I needed some fresh pods to make this awesome but it's good enough to make me want more.
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Edmick said:
Made some tri tip steak tacos tonight with rice, beans and shrimp skewers marinated in lime juice and herbs. I added some more cheese, lettuce and guac salsa after the pic.
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I saw tritip for the first time the other day. I should have got one.
Maybe I will. Do you just grill it like a flank steak or somesuch?
 
Chewi said:
 
I saw tritip for the first time the other day. I should have got one.
Maybe I will. Do you just grill it like a flank steak or somesuch?
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This one I did fajita style in cast iron but when I do it on the grill like a steak and top rack it fat side up til it hits medium doneness. I'm usually a medium rare kinda guy but with tri tip I prefer medium. Most places around here trim the hell out of it til theres virtually no fat but I prefer untrimmed cuz when you top rack it all those juices go down into the meat it comes out amazing.
Edit: the ones they sell here are thick logs of meat and take a while to heat through. If the ones you saw are thinner then yea, just cook it like a steak
 
Edmick said:
This one I did fajita style in cast iron but when I do it on the grill like a steak and top rack it fat side up til it hits medium doneness. I'm usually a medium rare kinda guy but with tri tip I prefer medium. Most places around here trim the hell out of it til theres virtually no fat but I prefer untrimmed cuz when you top rack it all those juices go down into the meat it comes out amazing.
Edit: the ones they sell here are thick logs of meat and take a while to heat through. If the ones you saw are thinner then yea, just cook it like a steak
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Thank you kind sir, for the info!
 
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